First Snowfall Chocolate Mud Cake.

Made last week, but writing it up now because all cooking has become very simple due to Jon’s dentist appointment.

The icing turned out delicious and quite cute and snow-like with the split between icing sugar and cocoa and the sparkles of plain sugar, though it was far too runny and looks more messy than anything. Need to work on my cake decorating skills!


For the cake:

  • 700g flour and raising agents
  • 1 to 2 cups chopped brazils
  • 150g dark chocolate, chopped into chips
  • 100g sugar
  • 2 tbsp honey
  • 3tbsp plain cocoa powder
  • 5tbsp sweetened cocoa powder, milk or white
  • 1 egg
  • 1tsp each: cinnamon, nutmeg, ginger, coffee granules

For decorating:

  • 1/2 cup icing sugar
  • 1/2 cup white chocolate powder
  • water as needed
  • whole brazils
  • white grain sugar


  • mixing bowl and spoon
  • small mixing bowl and whisk
  • greased, nonstick, lined cake tin


  1. Preheat the oven to 200C.
  2. Mix the dry cake ingredients.
  3. Stir in the egg and honey.
  4. Add water until a batter forms.
  5. Pour into the tin. Bake until a skewer comes out with sticky crumbs on it: not dry, but firm.
  6. Put aside to cool.
  7. Mix the icing sugar and white chocolate powder. Add water a few drops at a time and stir into a thick paste. I’m not too impressed with the melting snowfall look, so just blend it thoroughly and set aside to cool a little.
  8. Pour the cool-ish icing over the cold cake.
  9. Stick whole brazils on it.
  10. Sprinkle with white sugar before it completely sets.


Triple Chocolate Marble Cake.

Not low carb, not Paleo, not vegan. Just chocolate.


Makes: too much cake.

  • 700g flour and raising agents
  • 3 eggs
  • 300ml milk
  • 100g brazils
  • 100g dark chocolate
  • 4tbsp cocoa powder
  • 3tbsp white chocolate mix
  • 5tbsp sugar
  • 2tbsp cinnamon
  • toppings


  • chopping board and knife
  • 2 mixing bowls and 2 spoons
  • 2-4 small kitchen bowls
  • 1 large greased or nonstick cake tin


  1. Roughly chop the brazils and dark chocolate. Put aside, separately.
  2. Whisk the eggs in one bowl.
  3. In one mixing bowl, mix half the flour, the white chocolate mix, 2tbsp of sugar and half your raising agent.
  4. Add 150ml of milk and half the egg mix.
  5. Stir in the dark chocolate and set aside.
  6. In the second mixing bowl, add the remaining flour, the cocoa powder, 3tbsp of sugar, the cinnamon and the remaining raising agent.
  7. Add the remaining milk and egg.
  8. Stir in the brazils.
  9. Alternately spoon large scoops of each mix into the tin until they are layered nicely.
  10. Bake at 170C until an inserted skewer comes out clean.
  11. Remove from the tin and cool before decorating.

This is a calorie bomb, stodgy and delicious. It was also too much cake. Halve the recipe for single people, couples and ordinary humans, or use the whole one for large families, parties or an ogre.




For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.